Method of manufacturing coffee substitutes.



UNITED STATES PATEN T OFFICE.

JOHN H. KELLOGG, OF BATTLE CBEEK,MICHIGAN.

METHOD OF MANUFACTURING COFFEE SUBSTITUTES.

' No Drawing.

To all whom it may concern:

Specification of Letters Patent. Patented may, 23, 1915, Application filed May 12, 1913. Serial m.'7e1,o99.

tliercto any suitable substances which may Be it known that I, JOHN H. KEnLooo, a be considered desirable for producing an citizen of the United States, a resident of the city of Battle Creek, of the county. of

i5 Calhoun and State of Michigan, have invented certain new and useful Improvements in Methods of Manufacturing Cotfee 'Substitutes, -of which the following is a specification.

This invention is a new and novel method of manufacturing coffee substitutes.

Prior to my invention,'so far as I am aware, it has been the custom to manufacture coffee substitutes for commercial use by producing a mixture of various cereals and roasting the mixture to produce the cereal colfe or coffee substitute. In roasting the mixture, portions thereof have become too greatly heated and burnt, while other por tions have been incompletely roasted, whereby there has not been a.uniform roasting of the mixture, and it has been practically im- -possible to produce a uniform product. The roasting of the mixture has also caused material loss of the product, as. under the high degree of temperature necessary in roasting, a large amount of volatile matter has vaporized or has passed otf as smoke. Moreover, roasting requires considerable time and materially lengthens the process necessary to produce a commercial product. The object of the present invention is to avoid all of the aforementioned objections, and in particular to eliminate the roasting step, and also to provide a coffee substitute of uniform quality. In this connection, it is proposed to caramelize the sugar and convert the starch and other ingredients into desired flavors and aromatic substances in manner.

By the practice of this method, there is produced a coffee substitute composed entirely of soluble matter which may be marketed in powdered or granulated form,

compressed into tablets, or coated upon an insoluble vehicle or carrier.

40 a very simple, inexpensive and eflicientf In carrying out the invention,- 1 take one or more of the substances from which a cofl'ee substitute can be made, such as, for

agreeable. flavor and for giving the product a nutrient or therapeutic value. It will,

of course, be understood that I may use any one of the aforementioned substances, or ma make any desired selection therefrom an produce a mixture thereof. \Vhen starch is present in the mixture, it may be in' its raw state, or it may be partly or completely digested by diastase. After producing any desired mixture of the materials, water is added in a sufficient quantity to produce a mass of semi-liquid or gruel-like consistency, and this mass is cooked, preferably by placing the mass in .a closed vessel or retort and subjecting it to a temperature sufiicientl v high to caramelize the sugar and con vert the starch and other ingredients into desired flavors and aromatic substances.

This temperature can, of course, be produced ina number of ways, as for example the retort or closed vessel may be provided with a steam jacket and the steam supplied from a suitable source, or the closed ,vessel or retort may be placed in a bath of oil or of'calcium chlorid of sufficient specific gravity to sustain the requiredtemperature without volatilization. I have found, by experiment, that satisfactory results may be obtained with a temperature of about 300 Fahrenheit, or that produced by a steam pressure of approximately seventy pounds. However. the temperature should not be less than 250 Fahrenheit. The mixture is exposed to this heat for a period of approximately two hours, although by controlling the temperatlire, this period may be increased or diminlshed. By increasing the temperature, the

.;period may be shortened. and by decreasing the temperature. the period may be lengthcued. I find it preferable to employ a vesv sel of porcelain or earthenware or a porcelain-lined vessel or retort, as the acids produced du'ring. this treatment of the mixture may, in some degree. attack the baser metals. After completing tlie cooking step, 1' next separate the soluble matter out of the cooked mass by mixing with it a larger quantity of water and filtering out the insoluble-residue. The same result may be obtained by sub-. jecting the cooked mass to high pressure and squeezing out the liquid, a hydrostatic press forming a very convenient means for this gi V811 to mean a vacuum can pre crahly being eni- Elie product thus obtained is rei'iil y and may be ground to a granulated. or i the marlcct, weirdo d into tablet rcrin, o l in the form of a coating dim-l1 bUlllU insoluble ichicle or carrier.

The cf he foun 'l water. The table c is preferably prepared by adding hoter to the product, in Qthich it will immediately dissolve.

from the foregoingexplanation of my invention, it will be apparent that a collec substitute made "in klCliOl'flilllCfi with my method will retain the full strength oi the material or materials from which the coll'ee substitute is made, as none at the soluble or volatile i'natter has had o lgortunity to vaporize as in the ordinary roasting process.. It. will further be apparent that the-colfee substitute t zodnccd will oeofuniform grade and quali no op imtunity raving been earn the product if unevenly heat it ln iirocc d ng in accordani with my method 1. n nrw ntaining mat lilifii a r ile t starch,

dextrin, illlllllb ous plant extractives are romer ed and thus rarh us lla 'ore and aroma SllilintilllCf are i The devclo an nt of these uostances is particularly fuim ed by my ineghod, namely, heating in a moist s ate under pressure since the presence of Waacr under these conditions malice. possible the chemical changes rel'i, red to at a comparatively lo; tcmperature, and burning and uneven or non nniform carainclizcation and COHVQISiOll are cf fectually prevented.

Yvlieu proceeding according to prior methods, that to say, by roasting the material in a. dry state, a much higher temperature is required, and the desirable chemical changes; are only im 'icrfcctl z' developed, while undeirahle chemical changes occur, such aS hurning and the production of empyreumatic oils, pyroligneous acvid, etc, which gire to the produce an undeniable lllfi'filjll'ltl injurious propel-tie.

An important cllcct of cocking the wet mass is to render soluble a large amount of material which is not soluble in a raw state. \Vliile sugar is, of course, soluble in a raw state, starch is insoluble, and consequently the present process renders the starch soluble. Other substances contained in the mixttn "whiciiare only slightly soluble, or, notat a l soluble, are made soluble by the chem-- .ieal changes produced by the girocess.

' It will, of course, be obvious that various modifications of the method herein disclosed may be made, within the scope of the claims, Without departing from the spirit or sacrificing any oil the advantages of the invention.

Having thus described the invention, what is clairiicd,

l. The method oi" producing a coffee substitutc, which of containing 511i). nielizc the ts in treating a sugarihstanccs to caraand maii'itaining the substance or ibs in a condition which will prevent rmis'ting thereof during the caramelization of the sugar.

'lhe method of making coffee substitute, which consists in treating a sugar-containing substance or sulz-stancce in a wet condition to carainelize the sugar thereof.

3. lhc method of making a coffee substitut-e Will-CA consists .in wetting a substance or substances containing sugar, caramelizing the sugar, and maintaining the substance or substances in a wet condition during the mu-anaelization of the sugar.

4. The method of making a coffee substi into, which consi in forming a Wet mixture including eugar-coi'itziining substances, heating the mixture to raramelizing temperature, and n'iainlaining the mixture in a Wet condition during the caramelization of the sug r.

The method of making a eollee substitute, which consists in forming a mixture including sugnrmonta ning materials, adding water thereto, cooking under pressure at caramelizing tcm 'icrature, and removing the insoluble matter.

6. he method of making a. coffee substitute, which consists in forming a mixture including sugar-containing materials, adding water thereto, cooking under pressure at carai'nelizing temperature, separating out the soluble matter, and drying said soluble matter.

7. The method of making a coffee substitute, which consists in adding Water to a mixture including sugar-containing materials in suflicient quantity to produce a mass having a semi-liquid or gruel-lilce consistency, cooking the same under pressure at caramelizing temperature, separating out the soluble matter, and concentrating the same.

8. The method of making a coffee substitute, which consists in adding water to a mixture including sugar-containing materials, cooking the same in the presence of ,Water at a temperature of approximately 300? Fahrenheit, separating out the soluble matter from said mixture, and concentrating the same.

9. The method of making coffee substiperature under pressure of approximately seventy pounds, separating out the soluble matter, and concentrating the same.

10. The method of makin tute, which consists in ad ing water to a mixture including sugar-containing materials, cooking the same at a temparature of approximately 300 Fahrenheit under pressure for a period of a proximately two hours, separating out tie soluble matter from the cooked mixture, and concentrating the soluble matter.

11. The method of makin a coffee substitute, which consists in ad ing water to a mixture including sugar-containing mate rials, cooking the same under pressure to caramelize the sugar, adding additional water to the cooked mixture, filtering out the soluble matter, and concentrating the said soluble matter.

12. The method of making a coffee substitute, which consists in adding water to a mixture of starch .and sugar-containing materials, subjecting the same in the presence of water to a sulliciently high ten'iperature to caramclize the sugar and convert the starch, separating out the soluble matter, and concentrating said soluble matter.

13. The method of making a cofiee substitute, \vhich consists in adding Water to a a coffee substimixture including sugar-containing mate rials, and cooking the wet mixture at caramelizing temperature.

14. lhe method of making a coffee snbstitute, which consists in adding water to a mixture including sugar-containing materials, and cooking the wet mixture thus pro duced at caramelizing temperature in a closed vessel.

15. The method of making a coffee substitute, which consists in forming a mixture of starchy and sugar-containing substances, subjecting the mixture to heat of a degree to caramelize the sugar and convert the starch, and maintaining the mixture in a condition to prevent roasting thereof.

16. The method of making a coffee substi tute, which consists in forming a mixture of plant substances and sugar-containing substances, subjecting themixture to heat of a degree to caramelize the sugar and convert the plant extractives to give aroma and flavor to the product, and maintaining the mixture in a condition to prevent roasting thereof.

JOHN H. KELLOGG.

Witnesses 

